Description
A quick and flavorful Deviled Egg Pasta Salad combining creamy deviled eggs, tender pasta, fresh vegetables, and a zesty dressing. Perfect for lunches, picnics, or family gatherings, this vibrant salad is easy to make, customizable, and loved by both kids and adults.
Ingredients
Scale
Eggs and Dairy
- 6 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
Vegetables and Add-ins
- 2 cups cooked small pasta shapes (elbow macaroni or rotini), cooled
- 2 tablespoons pickle relish
- 1/2 cup diced celery
- 1/4 cup chopped green onions
Seasonings
- Salt, to taste
- Black pepper, to taste
- Paprika, for garnish
Instructions
- Cook the Pasta: Boil the pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking. Set aside to cool completely.
- Prepare the Hard-Boiled Eggs: Place eggs in a pot and cover with cold water. Bring to a boil, then cover and remove from heat. Let sit for 10-12 minutes. Transfer eggs to an ice bath before peeling.
- Make the Deviled Egg Filling: Slice peeled eggs in half and remove yolks carefully. In a bowl, mash yolks with mayonnaise, Dijon mustard, pickle relish, lemon juice, salt, and pepper until smooth and creamy.
- Chop and Combine: Chop the egg whites into small pieces. In a large bowl, combine chopped egg whites, cooled pasta, diced celery, and green onions. Gently fold in the deviled egg yolk mixture until everything is evenly coated.
- Season and Chill: Add extra salt, pepper, and sprinkle paprika on top for traditional flavor and color. Cover the salad and refrigerate for at least one hour to meld flavors.
Notes
- Do not overcook pasta to maintain a firm texture that balances the creamy dressing.
- Use the freshest eggs possible for best flavor and easier peeling.
- Refrigerate the salad for a couple of hours before serving to enhance flavors and texture.
- Gently fold ingredients to keep pasta shapes intact and avoid mushiness.
- Adjust creaminess by adding more mayonnaise or a splash of Greek yogurt if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1.5g
- Protein: 9g
- Cholesterol: 180mg
Keywords: Deviled Egg Pasta Salad, easy salad, picnic salad, creamy pasta salad, deviled eggs, potluck dish
